8 th grade Cookbook. Mrs. Rosenbaum Miss Galante Ms. Strajanekova

Transcription

1 8 th grade Cookbook Mrs. Rosenbaum Miss Galante Ms. Strajanekova

2 Contents Baked Ziti Toad in a hole Whole wheat bread Vanilla ice cream Crepes Breakfast burrito Fudgy brownies Chocolate chips bars cookies Fresh Salsa Carrot cake Fried rice Homemade chocolate pudding and whipped cream Gluten free banana muffins Cinnamon rolls sweet dough and glaze Blond brownies Gluten free blond brownies Hummus Banana muffins

3 Baked Ziti Penne or rigatoni-shaped pasta can be substituted if you can t find ziti. 1/2 pound uncooked whole-wheat ziti One 8-ounce package mozzarella cheese 1 pound ricotta cheese 1/4 cup grated Parmesan cheese 1/2 teaspoon dried oregano leaves 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg 1 cup spaghetti sauce, divided 1. Fill large pot halfway with water. Place over high heat; cover and bring water to a boil. 2. While waiting for water to boil, spray baking pan with nonstick cooking spray. 3. When water comes to a boil, add ziti. Stir once with a wooden spoon. DO NOT COVER AGAIN! Return water to a boil. Reduce heat to medium; let cook 10 minutes. 4. Shred mozzarella cheese. Place half of the shredded cheese in a large mixing bowl. Add ricotta cheese, Parmesan cheese, garlic powder, oregano, salt, and pepper. Stir well with a wooden spoon. 5. Break egg into the egg cup; add to ricotta cheese mixture and stir well to combine. 6. Stir 1/4 cup of the spaghetti sauce into cheese mixture. 7. When ziti is cooked, drain in colander. Add ziti to cheese mixture and stir to combine. 8. Spread ½ cup of the spaghetti sauce into the bottom of baking pan. Top with ziti mixture, spreading until flattened. Spread remaining ¼ cup spaghetti sauce on top of ziti. 9. Sprinkle evenly with remaining shredded mozzarella cheese. 10. Bake in a preheated 350 F. oven for minutes or until mixture is heated through and bubbly. Entire recipe 1 Serving

4 Toad in a Hole 1 slice of bread per person Soft margarine 1 slice stick margarine per person 1 egg per person 1. Using a butter knife, spread soft margarine onto one side of bread. 2. Using a cookie cutter or the rim of a small glass, cut a hole in the center of the bread. Save the circle. 3. Using the butter knife, crack the egg into a cup. 4. Place plate near stove. 5. Melt the slice of stick margarine on a griddle over medium heat. Spread the melted margarine to be about the size of the slice of bread. 6. When melted margarine is bubbly, place bread, margarine-side up, onto melted margarine. Place saved bread circle next to the bread. Cook until bottom of bread begins to brown. 7. Pour the egg into the hole in the bread. Cook until egg begins to get firm, 30 seconds to 1 minute. If you like your yolks hard, place a cover on the griddle or just cook it a little longer. 8. Using a food turner, quickly and carefully flip the bread and the circle. Cook until egg white is firm. 9. Remove to a plate and enjoy!

5 Whole-Wheat Bread 2 1/4 cups bread flour 1 cup + 1 tablespoon lukewarm water (about 105º to 110ºF.) 2 tablespoons margarine 1 packet active dry yeast 1 tablespoon sugar 1 teaspoon salt 1 cup whole-wheat flour 1. Measure bread flour into a small bowl. Set aside to use later. 2. In a large mixing bowl, combine water, margarine, yeast, sugar, and salt, stirring with a wooden spoon until margarine is almost melted. 3. Add whole-wheat flour and stir until well blended. 4. Add 1 cup of the bread flour and stir until well blended. Mixture will begin to get thick and sticky. 5. Add more bread flour, about 1/2 cup at a time, mixing well after each addition, until dough is smooth and pulls away from the sides of the bowl. YOU PROBABLY WON T USE ALL OF THE BREAD FLOUR! 6. LIGHTLY sprinkle the cutting board with a little bread flour. Turn dough out onto the cutting board. Turn dough to coat with the bread flour. 7. Knead the dough for about 3-5 minutes, adding more flour as needed, until dough is smooth and holds together into the shape of a ball. 8. Place in a bowl, cover the bowl, and set aside in a warm draft-free place to rise for about an hour OR put in the refrigerator, covered, overnight. 9. Turn dough out onto a lightly floured board and knead again until smooth. Shape into a loaf of bread and place in loaf pan. Cover and set aside in a warm draft-free pace to rise for about an hour OR put in the refrigerator, covered, overnight. 10. Preheat oven to 400 F. Bake bread until golden brown, about 30 minutes. Remove from oven and let cool for about 15 minutes before slicing. 1 Slice

6 Vanilla Ice Cream 6 tablespoons sugar 1 1/2 teaspoons flour Pinch of salt 1 cup milk 1 egg 1 cup heavy cream, light cream, or half-andhalf 1 teaspoon vanilla extract 1. Fill bottom of a double boiler with 1 inch of water. Bring water to a boil. 2. Combine the sugar, flour and salt in the top of the double boiler. Stir in the milk using a wire whisk. 3. Cook over simmering water, stirring constantly, for 5 minutes. 4. Cover and let cook 10 minutes longer. 5. Beat the egg in a small heat-resistant bowl. Slowly and carefully, pour the milk mixture into the egg, beating constantly as you add it. Now pour the whole mixture back into the top of the double boiler. 6. Cook, stirring constantly, until mixture is thickened, 3-4 minutes. 7. Transfer mixture to a bowl and let cool. Then cover and refrigerate it. This is now vanilla custard. 8. Stir cream and vanilla into chilled custard. Freeze following the directions on your ice cream freezer. 1 serving of ice cream

7 CREPES For Main Course For Dessert Course 1 ½ cups milk 1 ½ cups milk 1 cup flour 1 cup flour 2 eggs 2 eggs 1 tablespoon oil 1 tablespoon oil ¼ teaspoon salt 2 tablespoons sugar Cooking spray, oil or margarine for greasing pan Directions: 1. In a bowl combine all ingredients called for in the recipe. 2. Beat with a whisk until well blended. (There should be NO lumps.) 3. Allow mixture to rest so most of the bubbles disappear. 4. Heat a 6 skillet to medium/medium high. Lightly grease or spray with cooking spray. If using cooking spray, remove from range top to spray, especially if using a gas range! 5. Pour about 3 tablespoons of the batter into the skillet. Rotate the pan so that the batter evenly and thinly covers the surface of the pan. Cook until the crepe is not longer shiny and lightly browned on the bottom. Invert pan over waxed paper, foil or paper plate. You may have to use the turner to release the crepe from the pan. 6. Continue cooking crepes until all batter is used. Yield: 18 crepes Fillings: Entrée: manicotti filling (baked with marinara sauce), creamed leftovers Sloppy Joe mix or whatever you have available. Dessert: jellies, jams, whipped cream, ice cream, sautéed apples, or any other fruit, puddings and custards. For Dessert Course (without any filling) For Main Course (no filling)

8 Breakfast Burrito Ingredients: 1 small tortilla per person 1 egg per person Cheese (1/4 lb. shredded) (1 tbs. per person) 1 table spoon of salsa per person Oil and/or non-stick cooking spray Directions: 1. Preheat oven to 425 º F 2. Line cookie sheet with foil extended over the sides. 3. Brush tortilla lightly with oil and place them on cookie sheet, put in the oven for 2-3 minutes 4. Using grader over waxed paper, shred cheese. Each person grades a little. 5. Divide shredded cheese amongst the group and place on individual plates. 6. Brush both cold frying pans with oil (or spray with non-stick spray) 7. Crack 1 egg into a 1 cup size glass measuring cup. Scramble with a fork. 8. Pre-heat pan on MEDIUM heat. 9. Pour scrambled egg into heated pan. Stir with wooden spoon. Continue stirring until egg is fully cooked. Remove from heat. 10. Take your heated tortilla and place on a plate. Spoon cooked egg onto the center of the tortilla. 11. Place cheese on top of the egg. 12. Place salsa on top of the cheese. 13. Fold the bottom edge of the tortilla. Then fold the left edge over tortilla filling, bring the right edge over to make your burrito. 1 Serving

9 Fudgy Brownies Makes 24 brownies Ingredients 3/4 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/3 cup vegetable oil 1/2 cup boiling water 2 cups white sugar 2 eggs 1/3 cup vegetable oil 1 1/3 cups all-purpose flour 2 tablespoons ground flax seeds 1 teaspoon vanilla extract 1/4 teaspoon salt Directions 1. Preheat oven to 350 degrees F. 2. Grease and flour a 9x13 inch pan. 3. In a large bowl, stir together the cocoa and baking soda. 4. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. 5. Stir in the sugar, eggs, and remaining 1/3 cup oil. 6. Finally, add the flour, flax seeds, vanilla and salt; mix just until all of the flour is absorbed. 7. Spread evenly into the prepared pan. 8. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

10 Chocolate Chip Bar Cookies Makes 20 bars Ingredients: 2 ¼ cups flour 2 tablespoons ground flax seeds 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter 2/3 cup granulated white sugar ¾ cup packed brown sugar 1 teaspoon vanilla 2 eggs 2 cups (one 12-oz bag) chocolate chips Directions: 1. Preheat oven to 375 F. Spray 13 x 9 baking pan with nonstick spray. 2. In a small bowl, combine the following: flour, ground flax seeds, baking soda, salt. 3. In electric mixer, combine the next 4 ingredients: butter, granulated white sugar, packed brown sugar, vanilla. 4. One at a time, add the eggs to the mixer. Beat well. 5. Gradually beat in flour mixture. 6. Stir in: chocolate chips. 7. Spread mixture in prepared pan. Bake minutes. Cool, then cut into bars.

11 Fresh Salsa (Salsa means sauce in Spanish) 2 Roma tomatoes ¼ medium onion (red or yellow) Juice of half a lime 1 Tablespoon cilantro, chopped 1 glove garlic 2 heaping Tbsp. tomato paste 1 or 2 sliced canned jalapeño peppers ½ teaspoon oregano ¼ teaspoon salt Pinch of cumin Pinch of pepper Pinch of chili powder* Note about Jalapeños: The oils in the jalapeño peppers may irritate the skin. Handle carefully. Follow teacher s instructions. Directions: 1. Wash and de-stem the tomatoes. Cut one and a half tomatoes into smaller pieces (whole tomato may be cut into 8 pieces.) Place in bowl of food processor. 2. Chop remaining half tomato into small dice. Hold for last step. 3. Cut onion piece in half and place in bowl of food processor. 4. Juice lime and pour juice into bowl of food processor. 5. Wash and dry cilantro. Remove the stems from the cilantro and place a tablespoon of leaves into the bowl of the food processor. 6. Peel garlic clove and mince or use garlic press. Add to bowl of food processor. 7. Measure and add tomato paste to bowl of food processor. 8. IF you desire, add 1 or 2 slices of jalapeño peppers to the bowl of the food processor. 9. Measure and add to bowl of food processor, oregano, cumin, chili powder, salt, and pepper. 10. Pulse all ingredients together using chop button once or twice until you reach your desired consistency. Salsa is usually chunky. 11. Carefully remove blade of processor and pour salsa into serving bowl. 12. Wash and dry processor blade immediately. Give to teacher to keep in a safe place. 13. Add reserved chopped tomatoes to processed salsa and mix gently. 14. Eat with chips. 1 serving Entire recipe

12 Carrot Cake Ingredients 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup white sugar 2 eggs 2/3 cup vegetable oil 2 cups grated carrots 1/2 cup chopped walnuts (optional) Directions 1. Preheat oven to 350 degrees F. Grease an 8x8 inch pan. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. 2. In an electric mixer, mix together the sugar and eggs until thick and pale. Beat in the oil, then gradually beat in the sifted dry ingredients. 3. Using the rubber scraper, fold in the carrots (and nuts if you are using them). Spread evenly into the prepared pan. 4. Bake for minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. 5. When cool, frost with your favorite Cream Cheese Frosting. 1 serving

13 Fried Rice (serves 4) Ingredients: 1 tablespoon minced peeled gingerroot 1 bunch scallions (4) 1 carrot 1 stalk celery ¾ cup frozen peas, thawed 3 cups chilled cooked rice For seasoning liquid: 2 tablespoons chicken broth 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon salt 1 teaspoon sesame oil ¼ teaspoon ground black pepper Preparation: Wash and dry all fresh vegetables. 1.Cook rice following a recipe or the package directions. Store in a container for later use. 2. Scallions: Remove roots. Slice white bulbs thinly. Chop greens into quarter-inch or half-inch pieces. Place in plastic bag. 3. Use paring knife to remove gingerroot peel. Mince gingerroot into fine pieces with chef s knife. Store minced gingerroot in plastic wrap and then place in plastic bag with all other prepared vegetables. 4. Peel and evenly slice carrots into rounds or diagonals. Store in plastic bag. 5. Evenly slice celery square or diagonally. Store in plastic bag. 6. In small storage container mix together seasoning liquid. Cover securely and label. 7. Wash or wipe off the red tray. Carefully wash and dry knives, cutting boards, and other utensils. Return knives, prepared ingredients and recipes to the teacher on clean red tray. Make sure no vegetables are on the floor or clogging the sink drain.

14 Fried Rice Cooking Day To stir fry on Day 2: 1 c. Frozen peas 2 large eggs, beaten 3-4 cups cooked rice Seasoning liquid Oil (peanut or corn) Non-stick spray Note: When cooking, if oil becomes too hot, carefully lift up the wok, and lower the temperature. Lower wok after about one minute. Prep and cooking: 1. Measure peas. 2. Crack eggs into egg cup. Scramble with a fork. 3. Measure 1 teaspoon of peanut oil into omelet pan. Heat on medium-low for 5 minutes. When hot, add beaten eggs and scramble with wooden spoon JUST UNTIL cooked. Immediately place pan on an off burner! 4. Over trash can, spray wok with non-stick spray. Heat on medium heat. Test pan for readiness. 5. Carefully measure 2 tablespoons of oil into hot wok. Increase heat to medium-high heat. Test readiness by placing a piece of scallion in the oil. It should sizzle. 6. Add gingerroot and stir-fry for about seconds to flavor the oil. 7. Add frozen peas and fresh vegetables. Stir-fry 1-2 minutes (until vegetables are just beginning to get soft, but are still crispy.) 8. Add rice. Stir-fry 1 minute until well-mixed and heated. 9. Add seasoning liquid and toss to coat evenly. 10. Add scrambled eggs. Stir-fry until heated and well mixed. SERVE. Entire recipe 1 Serving

15 Chocolate Pudding (makes about 5 servings) Ingredients: ½ cup white sugar 3 tablespoons unsweetened cocoa powder ¼ cup cornstarch ⅛ teaspoon salt 2-¾ cups milk 2 tablespoons butter, room temperature 1 teaspoon vanilla Directions: 1. In a saucepan, stir together sugar, cocoa, cornstarch, and salt. 2. Place over medium heat and immediately stir in milk. 3. Bring to a boil and cook, stirring CONSTANTLY, until mixture thickens enough to coat the back of a wooden spoon. 4. Remove from heat and stir in butter and vanilla. 5. Let cool briefly, and then place in storage container. 6. Vent the corner of the storage container to allow further cooling. 7. Label container and give to teacher. Ingredients 1 cup chilled heavy cream 2 Tablespoons sugar Directions Whipped cream Note: Cream will whip up faster if the bowl is chilled for minutes in the freezer before using. 1. Pour heavy cream into large bowl. 2. Using a whisk, use broad strokes to whip in air. Switch directions occasionally. 3. When cream starts to thicken, (before soft peaks form) add sugar and continue to whip. 4. Continue beating until soft peaks form. (Be careful: if you whip too much, the mixture turns into butter!

16 Ingredients: 1 ½ very ripe bananas 1/3 cup sugar ¼ cup butter 1 egg 2 Tablespoons sour cream 1 tsp. vanilla ¾ cup gluten free flour ½ teaspoon baking soda ½ teaspoon xanthan gum Pinch of salt ¼ cup mini chocolate chips Directions: Gluten Free Banana Muffins Makes 6 muffins 1. Preheat oven to 350 degrees F. 2. Spray muffin pan with non-stick spray. (6 muffins) 3. In a separate small bowl, measure and mix flour, baking soda and salt. 4. In the bowl of the electric mixer, mix the bananas, butter and sugar until smooth. (Speed 2) 5. Beat in egg, vanilla and sour cream. (Speed 2) 6. Using the lowest speed on mixer, stir the dry ingredients into the banana mix JUST UNTIL MOISTENED. Do not over mix! 7. Remove bowl from mixer and scrape down sides using a rubber scraper. 8. Add mini chips and mix by hand. 9. Scoop batter evenly into 6 muffin pan openings, filling each no more than 3/4 full. 10. Bake for minutes until done. Test by inserting a knife in the center to see if it comes out clean. 11. Cool on cooling rack for 5-7 minutes. 12. Gently loosen muffins in pan with a knife, and then invert to remove and serve.

17 Sweet Roll Dough Ingredients: 2½ cups flour ½ cup whole wheat flour ¾ cup warm water 2 Tbsp. brown sugar 1 egg 1/2 package yeast ¼ -cup (half stick) butter ½ teaspoon salt Non-stick spray ¼ teaspoon cinnamon Directions: 1. Attach dough hook to mixer. Make sure mixer is off. Plug in. 2. Into clean, large mixer bowl measure: white and whole wheat flours, brown sugar, yeast, salt and cinnamon. 3. Use 2-cup glass measuring cup to measure warm water. 4. Place butter in 1-cup glass measure. Melt in microwave oven for 20 seconds or until melted. Add butter to warm water. 5. Crack egg into egg cup, and then add to water mixture. 6. Slowly add the water mixture (you may not use it all) into the flour mixture and mix with dough hook until a smooth dough forms (about 4 minutes.) 7. Allow to rise until double in volume.

18 Cinnamon Rolls continue (using sweet roll dough) Ingredients for filling: ¼ cup sugar ¼ cup brown sugar, loosely filled 1 teaspoon cinnamon Raisins (optional) 1 Tablespoons butter, softened Non-stick spray 1. In small bowl, combine sugar, brown sugar and cinnamon. 2. Grease a 9 x13 baking pan well with non-stick spray. 3. If necessary, lightly flour cutting board and rolling pin. Roll out dough into a 9 x15 rectangle. Use a butter knife to spread softened butter or margarine over the dough surface. 4. Sprinkle the cinnamon-sugar mixture evenly over the dough. Sprinkle raisins. 5. Roll the dough as a jelly roll starting with the long edge. Pinch the edge to seal opening, using wet fingers if necessary. 6. Divide log into 20 pieces (for mini rolls) and mark lightly with a knife. 7. Using thread, cut dough log into pieces and place in a greased pan in rows of 4 x Bake cinnamon buns at 350 for minutes. Let stand for 5 minutes. Glaze if desired.

19 Cinnamon Buns Glaze Glaze Ingredients: 1 cup (quarter of a box) of confectioner s sugar 1/4 teaspoon vanilla About 4 tablespoons heavy cream (approximately) 3 tablespoons unsalted butter, melted 1 tablespoons cream cheese 1. Into a small bowl measure confectioner s sugar. Add vanilla, heavy cream, cream cheese and melted butter slowly until desired consistency. Mix until smooth. 2. Use spoon to drizzle glaze over cooled cinnamon rolls. Gently remove rolls from pan using forks.

20 Blonde Brownies Ingredients: 1 cup all-purpose flour 1 tablespoon ground flax seed ½ teaspoon baking powder ⅛ teaspoon baking soda Pinch of salt 1 cup brown sugar, packed ½ cup butter, softened 1 large egg 1 teaspoon vanilla extract 1/3 cup chocolate chips Non-stick spray Oven and Pan Preparation: 1. Make sure one rack is in center of oven before setting temperature. Preheat oven to 350 F. 2. Prepare an 8 x 8 baking pan: Grease with non-stick spray, then line with parchment paper (or foil), then spay with non-stick again. Blondie Dough Preparation 3. Into a small bowl measure: flour, flax, baking powder, baking soda and salt. Mix with a fork. 4. Into mixer bowl measure: butter and brown sugar. Beat in mixer until creamy. 5. After cracking egg into cup, add to creamed mixture in mixer bowl and beat. 6. Add vanilla extract and beat. 7. Gradually add dry ingredients from small bowl into creamed mixture using a small measuring cup as a scoop. Stop mixer before each addition. 8. Beat until combined. Stop mixer, scrape excess dough from beater bar and scrape down sides of bowl. Twist off and remove mixer bowl. 9. Using a wooden spoon, stir in chocolate morsels. 10. Use a rubber scraper to spread dough into prepared baking pan. Smooth out evenly. 11. Bake in center of oven for minutes or until sides pull from edge of pan.

21 Gluten Free Blonde Brownies Ingredients: ½ cup butter, softened ½ teaspoon baking powder 1 cup brown sugar, packed ⅛teaspoon baking soda 1 large egg, lightly beaten Pinch of salt 1 teaspoon vanilla extract ½ cup of semi-sweet chocolate 1 cup King Arthur Gluten free flour morsels 1 tablespoon ground flax seed Non-stick spray Oven and Pan Preparation: 12. Make sure one rack is in center of oven before setting temperature. Preheat oven to 350 F. 13. Prepare an 8 x 8 baking pan: Grease with non-stick spray, then line with parchment paper (or foil), then spray with non-stick again. Blondie Dough Preparation 14. Into a small bowl measure: flour, flax, baking powder, baking soda and salt. Mix with a fork. 15. Into mixer bowl measure: butter and brown sugar. Beat in mixer until creamy. 16. After cracking egg into cup, add to creamed mixture in mixer bowl and beat. 17. Add vanilla extract and beat. 18. Gradually add dry ingredients from small bowl into creamed mixture using a small measuring cup as a scoop. Stop mixer before each addition. 19. Beat just until combined. Do not over mix. Stop mixer, scrape excess dough from beater bar and scrape down sides of bowl. Twist off and remove mixer bowl. 20. Using a wooden spoon, stir in chocolate morsels. 21. Use a rubber scraper to spread dough into prepared baking pan. Smooth out evenly. 22. Bake in center of oven for 30 minutes or until sides pull from edge of pan. 23. Cool completely before cutting into 16 pieces

22 PITA TOASTS: 2 pieces of pita bread 1 clove of garlic 1 Tablespoon olive oil Directions: Pita Toasts and Hummus 1. Preheat oven to 375 F. 2. Measure oil into egg cup. 3. Use garlic press to press garlic into the oil. 4. Brush garlic oil on one side of each pita (add pieces of garlic if desired.) 5. Place pita, oil-side up on a foil-lined baking sheet. 6. Bake in the center of oven minutes ( pita may not be completely crisp) 7. On cutting board, use pizza cutter to cut warm pitas into 16 small triangles. 8. Pitas should be in oven while the hummus is being prepared. 9. Serve pita toasts with hummus. HUMMUS: ½ can chickpeas (share can) 2 tablespoons tahini (sesame paste) 1 tablespoon olive oil (and some to drizzle) 1 small clove of garlic, peeled Juice of half a lemon 2-3 tablespoons water ½ teaspoon of cumin ¼ teaspoon of salt Pinch of pepper Pinch of paprika Directions: 1. Strain and rinse chickpeas. Reserve half of can in small bowl for later. 2. Use fork to juice half a lemon into metal measuring cup. Discard any seeds. 3. Measure tahini and place in processor bowl with lemon juice. 4. Be sure to lock lid in place and begin to process for 1 minute. Stop and scrape down sides of bowl (if necessary) and continue to process for 30 seconds. 5. Add pressed garlic, olive oil, cumin and salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape down sides, and then process another 30 seconds. 6. Add some of the drained chickpeas and process for a minute. Scrape down sides, then add the rest of the chickpeas and process for 1-2 minutes until very smooth. 7. If hummus is still thick or has bits of chickpea in it, add 1 tablespoon of water and process into a smooth puree. Add another tablespoon if necessary for desired consistency. 8. Scrape and remove hummus from processor and put into small bowl. 9. Traditional hummus has olive oil drizzled on top. Add a pinch of paprika as well.

23 Ingredients: 1 ½ very ripe bananas 1/3 cup sugar ¼ cup butter 1 egg 2 Tablespoons sour cream 1 tsp. vanilla ¾ cup flour ½ teaspoon baking soda Pinch of salt ¼ cup mini chocolate chips Banana Muffins Makes 6 muffins Directions: 1. Preheat oven to 350 degrees F. 2. Spray muffin pan with non-stick spray. (6 muffins) 3. In a separate small bowl, measure and mix flour, baking soda and salt. 4. In the bowl of the electric mixer, mix the bananas, butter and sugar until smooth. (Speed 2) 5. Beat in egg, vanilla and sour cream. (Speed 2) 6. Using the lowest speed on mixer, stir the dry ingredients into the banana mix JUST UNTIL MOISTENED. Do not over mix! 7. Remove bowl from mixer and scrape down sides using a rubber scraper. 8. Add mini chips and mix by hand. 9. Scoop batter evenly into 6 muffin pan openings, filling each no more than 3/4 full. 10. Bake for minutes until done. Test by inserting a knife in the center to see if it comes out clean. 11. Cool on cooling rack for 5-7 minutes. 12. Gently loosen muffins in pan with a knife, and then invert to remove and serve.